Chocolate Salted Butterscotch Brownies are the ultimate indulgence for chocolate lovers and dessert enthusiasts alike. These rich, fudgy brownies get elevated to new heights with a luscious homemade butterscotch sauce and a touch of sea salt. Perfect for any occasion—whether it’s a weekend treat, a festive gathering, or a cozy night in—these brownies are bound to impress. The combination of dark chocolate and butterscotch creates a balance of flavors that melts in your mouth, making each bite a delightful experience.
What makes this recipe special
If you’re wondering why you should whip up these Chocolate Salted Butterscotch Brownies, here are just a few reasons: they are quick to prepare, budget-friendly, and guaranteed to please both kids and adults. The intense chocolate flavor paired with the sweetness of the butterscotch makes it a showstopper dessert that’s sure to become a family favorite.
"These brownies were a huge hit at our family gathering! The butterscotch sauce takes them to another level. Can’t wait to make them again!" – A happy baker.
Step-by-step overview
Making Chocolate Salted Butterscotch Brownies at home is a straightforward process that yields delicious results. You’ll start by preparing the brownie batter, then move on to the butterscotch sauce to drizzle over the cooled brownies. This recipe offers an easy step-by-step guide to ensure your baking experience is smooth and enjoyable.
What you’ll need
To create these heavenly brownies, gather the following ingredients:
For the brownies:
- 95 g plain (all-purpose) flour (¾ cup / 3.3 oz)
- ¼ teaspoon baking powder
- 35 g Dutch processed cocoa (⅓ cup)
- ¼ teaspoon salt
- 100 g white granulated sugar (½ cup / 3.5 oz)
- 100 g dark brown sugar (½ cup packed / 3.5 oz)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 113 g unsalted butter (½ cup / 1 stick / 4 oz)
- 50 g dark (70% cocoa) chocolate (1.8 oz)
For the butterscotch sauce:
- 100 g white granulated sugar (½ cup / 3.5 oz)
- 100 g dark brown sugar (½ cup packed / 3.5 oz)
- 2 tablespoons water
- 1 tablespoon liquid glucose or light corn syrup
- 85 g unsalted butter, chopped into cubes (3 oz / ¾ stick)
- ⅓ cup thickened cream
- 1 teaspoon sea salt flakes
- 1 tablespoon vanilla extract
- Extra sea salt flakes for decoration
Feel free to experiment with different chocolates or sweeteners if you’re looking for some healthy brownie alternatives.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
- In a bowl, whisk together the flour, baking powder, cocoa powder, and salt; set aside.
- In another bowl, combine the white granulated sugar, dark brown sugar, and unsalted butter; beat until creamy.
- Mix in the beaten eggs and vanilla extract into the sugar and butter mixture until fully incorporated.
- Gradually fold in the dry mixture to the wet mixture until well blended.
- Melt the dark chocolate in a microwave or over a double boiler, then fold it into the brownie batter.
- Spread the brownie batter evenly in the prepared dish.
- Bake for 25-30 minutes until the edges are set and the center is slightly underbaked.
- For the butterscotch sauce, combine the white sugar, dark brown sugar, water, and glucose in a saucepan. Bring to a boil, then reduce to a simmer until rich amber color is achieved.
- Remove from heat and stir in the chopped butter, cream, and sea salt until smooth.
- Once the brownies have cooled slightly, pour the butterscotch sauce over and sprinkle with extra sea salt flakes.
- Allow to cool completely before slicing into squares.
- Serve warm with ice cream or a glass of milk.
How to plate and pair
For the best way to enjoy these brownies, serve them warm with a scoop of vanilla ice cream or a drizzle of whipped cream. You can also accompany them with a cup of coffee or a glass of cold milk for a comforting dessert experience. Adding fresh berries or nuts on top can also elevate the visual appeal and flavor profile.
Storage and reheating tips
To ensure your brownies stay fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze for up to 3 months. When you’re ready to enjoy them again, simply thaw at room temperature or warm them slightly in the microwave.
Helpful cooking tips
Here are a few tips to take your brownie-making skills to the next level:
- Always measure your flour accurately; too much can lead to dry brownies.
- For a more intense flavor, try using high-quality dark chocolate.
- Make sure not to overbake; brownies are best when they’re fudgy and slightly underdone in the center.
Creative twists
Feel free to experiment with this recipe! Consider adding crushed nuts, caramel, or even a swirl of peanut butter for added flavor. If you’re looking to make them gluten-free, you can substitute the all-purpose flour with a gluten-free blend.
Your questions answered
How long does it take to make these brownies?
From start to finish, you can expect to spend about an hour preparing and baking these brownies, plus additional cooling time.
Can I substitute the butterscotch sauce?
Absolutely! You can use store-bought sauces or even chocolate ganache if you’re not a fan of butterscotch.
What if I don’t have liquid glucose or light corn syrup?
If you don’t have these ingredients, you can omit them or substitute with honey or maple syrup for a different flavor profile.
Enjoy baking these Chocolate Salted Butterscotch Brownies and indulge in the heavenly combination of flavors!
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Chocolate Salted Butterscotch Brownies
- Total Time: 45 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Rich, fudgy brownies elevated with homemade butterscotch sauce and a touch of sea salt, perfect for any occasion.
Ingredients
- 95 g plain (all-purpose) flour (¾ cup)
- ¼ teaspoon baking powder
- 35 g Dutch processed cocoa (⅓ cup)
- ¼ teaspoon salt
- 100 g white granulated sugar (½ cup)
- 100 g dark brown sugar (½ cup packed)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 113 g unsalted butter (½ cup / 1 stick)
- 50 g dark (70% cocoa) chocolate (1.8 oz)
- 100 g white granulated sugar (½ cup) for butterscotch sauce
- 100 g dark brown sugar (½ cup packed) for butterscotch sauce
- 2 tablespoons water for butterscotch sauce
- 1 tablespoon liquid glucose or light corn syrup for butterscotch sauce
- 85 g unsalted butter, chopped into cubes (3 oz / ¾ stick) for butterscotch sauce
- ⅓ cup thickened cream for butterscotch sauce
- 1 teaspoon sea salt flakes for butterscotch sauce
- 1 tablespoon vanilla extract for butterscotch sauce
- Extra sea salt flakes for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
- Whisk together the flour, baking powder, cocoa powder, and salt in a bowl; set aside.
- Combine the white granulated sugar, dark brown sugar, and unsalted butter in another bowl; beat until creamy.
- Mix in the beaten eggs and vanilla extract until fully incorporated.
- Fold in the dry mixture to the wet mixture gradually until well blended.
- Melt the dark chocolate in a microwave or over a double boiler, then fold it into the brownie batter.
- Spread the brownie batter evenly in the prepared dish.
- Bake for 25-30 minutes until the edges are set and the center is slightly underbaked.
- Combine the white sugar, dark brown sugar, water, and glucose in a saucepan for the butterscotch sauce. Bring to a boil, then reduce to a simmer until rich amber color is achieved.
- Remove from heat and stir in the chopped butter, cream, and sea salt until smooth.
- Pour the butterscotch sauce over the cooled brownies and sprinkle with extra sea salt flakes.
- Allow to cool completely before slicing into squares.
- Serve warm with ice cream or a glass of milk.
Notes
For best enjoyment, serve warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American